Steamy slices of Garlic Parmesan Chicken Meatloaf waft warm, nutty aromas of roasted garlic and toasted Parmesan right across your kitchen. After three rounds of tweaking, I finally nailed that tender-with- slight-bite texture, learning to balance panko crumbs and milk so it never turns gummy. Trust me, this is comfort elevated—each forkful reveals glossy parmesan crust and gentle sizzling juices.
Why You’ll Love Garlic Parmesan Chicken Meatloaf
- Silky smooth interior flecked with garlic and herbs
- Crispy, golden Parmesan topping that crackles as it cools
- Lean ground chicken keeps it light yet satisfying
- Borrowed from Italian-American tradition of melding cheese and meat
A Little Background
When I first tested this Garlic Parmesan Chicken Meatloaf last spring, my loaf collapsed in the center. After learning that overmixing and skipping milk were culprits, I added a splash of milk and mixed gently. Now each loaf emerges at the ideal 350°F bake time, rising evenly and holding its shape.
Key Ingredients for Garlic Parmesan Chicken Meatloaf
- Ground chicken: the lean base—if you prefer richer loaves, swap half for ground turkey.
- Panko breadcrumbs: for light structure—gluten-free panko works too.
- Parmesan cheese: adds savory depth—buy it freshly grated for best melt.
- Milk: keeps the mixture tender—whole or 2% both work.
- Garlic & parsley: fragrant boost—mince garlic fine so it disperses evenly.
How to Make Garlic Parmesan Chicken Meatloaf
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with foil.
- In a large bowl, gently combine 1½ lb ground chicken, 1 cup panko breadcrumbs, ½ cup grated Parmesan, 2 beaten eggs, ¼ cup milk, 3 minced garlic cloves, ½ cup finely chopped onion, 2 tbsp chopped parsley, 1 tsp salt, and ½ tsp black pepper—stop when just mixed.
- Pack mixture into the prepared pan, smoothing the top with a spatula so edges are slightly higher than center.
- In a small bowl, whisk ½ cup ketchup, 2 tbsp brown sugar, and 1 tbsp Dijon mustard. Spread evenly over loaf—this glossy layer turns crackly.
- Bake for 50–55 minutes until the internal temperature reads 165°F. You’ll see golden edges and gentle sizzling juices at the base.
- Remove loaf, let rest 10 minutes before slicing. This pause locks in moisture.
Pro Tips & Troubleshooting
- Testing note: If the loaf feels too wet, add another 2 tbsp panko—mixture should hold shape.
- A common sink-in: avoid overmixing to prevent dense meatloaf.
- Seasonal twist: stir in ¼ cup finely chopped spinach for color and nutrients.
- Doubling? Use a second loaf pan and extend bake to 60–65 minutes.
Storage & Make-Ahead Guide
Serve within 2 hours of baking. Store leftover slices in an airtight container in the fridge for up to 4 days or freeze individual portions for up to 3 months. Reheat in a 350°F oven for 10–12 minutes or microwave covered until steaming hot. Always cool to room temperature before refrigerating to meet food-safety guidelines.
Serving Suggestions
Pair slices with garlicky mashed potatoes, roasted green beans drizzled with olive oil, or a crisp Caesar salad. For brunch, top a slice with a fried egg and fresh chives.
Frequently Asked Questions
- How do I know when chicken meatloaf is cooked? Use an instant-read thermometer—165°F in the center ensures safe poultry.
- Can I make meatloaf ahead of time? Yes, assemble in the pan up to a day ahead, cover, and bake when ready.
- What’s a good substitute for panko breadcrumbs? Try crushed crackers or fine rolled oats if you need a pantry-friendly swap.
- How long should meatloaf rest before slicing? A 10-minute rest allows juices to redistribute, keeping slices moist.
- Can I freeze leftover slices? Absolutely—wrap portions tightly and freeze up to 3 months; thaw overnight in the fridge.
- Is there a substitute for Dijon mustard in the glaze? Honey mustard or yellow mustard both add tang, though flavor will vary slightly.
Final Thoughts
I hope this Garlic Parmesan Chicken Meatloaf becomes your go-to for weeknight comfort. My favorite way is warmed leftovers between slices of toasted ciabatta for a hearty sandwich. Give it a try, and please share your tweaks and photos—I love hearing how it turns out in your kitchen!
More Recipes You’ll Love
- Garlic Parmesan Chicken Pasta – creamy noodles tossed in garlic-Parmesan sauce
- Garlic Parmesan Chicken & Potatoes Skillet – a one-pan dinner that brings together chicken and crispy potatoes
- Creamy Garlic Chicken Rice Skillet – rice soaks up all the garlicky, cheesy goodness
- Garlic Parmesan Roasted Sweet Potatoes – a savory-sweet side with a matching Parmesan kick
Garlic Parmesan Chicken Meatloaf
Ingredients
Meatloaf
- 1.5 lb ground chicken
- 1 cup panko breadcrumbs
- 0.5 cup grated Parmesan cheese
- 2 eggs beaten
- 0.25 cup milk
- 3 cloves garlic minced
- 0.5 cup onion finely chopped
- 2 tbsp parsley chopped
- 1 tsp salt
- 0.5 tsp black pepper
Glaze
- 0.5 cup ketchup
- 2 tbsp brown sugar
- 1 tbsp Dijon mustard
Instructions
Prep and Mix
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with foil.
- In a large bowl, gently combine ground chicken, panko breadcrumbs, Parmesan, eggs, milk, garlic, onion, parsley, salt, and pepper until just mixed.
Glaze
- In a small bowl, whisk ketchup, brown sugar, and Dijon mustard until smooth.
Bake and Rest
- Pack the meat mixture into the prepared pan and smooth the top. Spread the glaze over the loaf.
- Bake for 50–55 minutes until an instant-read thermometer registers 165°F (74°C). You should see golden edges.
- Remove from oven and let rest for 10 minutes before slicing to lock in juices.